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This test consists of 15 multiple choice questions and 5 short answer questions.

Multiple Choice Questions

1. What should one do to a fish if he wants to eat it raw?
(a) Gut it.
(b) Freeze it.
(c) Wash it.
(d) Salt it.

2. Which of the following is classed as a custard?
(a) A pizza.
(b) Grits.
(c) A cottage pie.
(d) A quiche.

3. What is the disadvantage of cooking vegetables?
(a) It discolors them.
(b) They don't taste so nice.
(c) It makes them harder to preserve.
(d) It reduces their nutrient value.

4. What method do people use to harden the liquid oil in margarine?
(a) Hygenetics.
(b) Oxygenation.
(c) Oxidisation.
(d) Hydrogenation.

5. What are poached eggs usually cooked in?
(a) Oil.
(b) Milk.
(c) Butter.
(d) Water.

6. What kind of food does the second chapter examine?
(a) Chocolate.
(b) Meat.
(c) Greens.
(d) Eggs.

7. What dangerous bacteria can the antibiotics create?
(a) Salmonella.
(b) BSE.
(c) Corina.
(d) Goading.

8. What kind of meat does the author suggest people should grill?
(a) Lean meat.
(b) Thick meat.
(c) Thin meat.
(d) Fatty meat.

9. What kind of food does Chapter Five examine?
(a) Meat.
(b) Vegatables.
(c) Minerals.
(d) Dairy products.

10. What helps produce leaner meat in some countries?
(a) Dried animal blood.
(b) Bone marrow.
(c) Lactic acid.
(d) Animal hormones.

11. What does the bacteria in milk digest to cause fermentation?
(a) Cream.
(b) Lactose.
(c) Hops.
(d) Sugar.

12. What kind of vitamin do fish and shellfish contain?
(a) Vitamin A.
(b) Vitamin C.
(c) Vitamin D.
(d) Vitamin B.

13. What should one always do to vegetables before eating them?
(a) Peel them.
(b) Par boil them.
(c) Freeze them.
(d) Wash them.

14. What part of the lobster is often added to lobster sauce?
(a) Lobster brain.
(b) Lobster blood.
(c) Lobster eggs.
(d) Lobster shell.

15. What family is spinach a member of?
(a) The startch family.
(b) The beet family.
(c) The root family.
(d) The leaf family.

Short Answer Questions

1. What is the name of the Japanese dish which is dipped in dough and fried?

2. What kind of container does canned meat have to be canned in?

3. What does drying the meat prevent from growing?

4. Why does the author think meat is different than it has been in the past?

5. What is the best way to cook thin fish?

(see the answer keys)

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